Kadai-Style Paneer and Shrimp
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Kadai-Style Paneer and Shrimp

Kadai-Style Paneer and Shrimp

with Peppers and Garlicky Basmati Rice

Tonight, we're bringing you a twist on traditional kadai paneer with spiced, crisp peppers, tender shrimp, coconut milk and garlicky basmati rice! Grab a spoon and get ready to dig in!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

200 g

Paneer Cheese

(Contains Milk)

¾ cup

Basmati Rice

160 g

Sweet Bell Pepper

1 g

Red Onion

2 unit(s)

Garlic, cloves

½ cup

Tikka Sauce

(Contains Milk)

1 tbsp

Dal Spice Blend

56 g

Baby Spinach

1 unit(s)

Coconut Milk

285 g


(Contains Shrimp)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


0.13 tsp


0.06 tsp



Nutrition Values

Calories1140 kcal
Fat65 g
Saturated Fat45 g
Carbohydrate91 g
Sugar17 g
Dietary Fiber8 g
Protein50 g
Cholesterol298 mg
Sodium1550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan



Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Peel, then cut onion into 1/2-inch pieces. Peel, then mince or grate garlic. Cut paneer into 1/2-inch cubes. Season with salt and pepper. Roughly chop spinach.

Cook rice

Heat a medium pot over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then rice and half the garlic. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Cook paneer

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter, then swirl the pan until melted, 1 min. Add paneer cubes. (NOTE: Don't overcrowd the pan; cook paneer in 2 batches for 4 ppl, using 2 tbsp butter per batch.) Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 5-6 min. Transfer to a plate and set aside.

Cook shrimp and veggies

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat the same pan over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Transfer to the plate with paneer. Reduce heat to medium. Add 1/2 tbsp (1 tbsp) oil to the same pan, then onions and peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add Dal Spice Blend and remaining garlic. Cook, stirring often, until fragrant, 1-2 min.

Make sauce

Add tikka sauce and coconut milk to the pan with veggies. Reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly, 5-7 min. Add paneer, shrimp and spinach. Cook, stirring often, until spinach wilts, 1-2 min. (NOTE: For 4 ppl, add spinach in batches.) Season with salt, to taste.

Finish and serve

Fluff rice with a fork. Season with salt, to taste. Divide rice between plates. Top with paneer, shrimp and veggies.